1 1/4 pounds broccoli, trimmed, divided into small florets, stems peeled and cut into 1/2-inch chunks (you should end up with about 4 cups)

1 tablespoon minced fresh Italian flat-leaf parsley

1 tablespoon chopped fresh basil

Directions:

Heat olive oil in very large heavy saucepan over moderately high heat until ripples appear on pan bottom, about 1 1/2 minutes. Add onion and garlic and cook, stirring occasionally, until soft, about 5 minutes.

Add potatoes, flour, salt, and pepper, stirring well to mix. Slowly add chicken broth and evaporated milk, stirring all the while. Bring quickly to a boil, again stirring.

Reduce heat to low, cover, and simmer until potatoes are tender, about 20 minutes.

Add broccoli, parsley, and basil and simmer uncovered, stirring now and then, until broccoli is crisp-tender, about 10 minutes.

Ladle into soup bowls and serve.

Tips:

If you are preparing this recipe as gluten free, just be sure to use a brand of broth that is known to be GF, and use a thickener replacement for the all-purpose flour- such as potato starch.